One of my best, “go-to” appetizers! Easy to prepare in advance and well-received by guests!!
¼ Cup Finely minced fresh Italian flat-leaf parsley
¼ Cup Finely chopped shallots (not green onions!!)
¼ Cup Tarragon vinegar
¼ Cup White wine vinegar
4 Tbsp Dijon mustard
2 tsp Crushed red pepper (use less if you don’t like it spicy)
2 tsp Salt
Freshly ground black pepper
½ Cup Extra virgin olive oil
2½ lbs Large shrimp, cooked, peeled, but tail on, and de-veined
To prepare the marinade: Place parsley, shallots, vinegars, mustard, red pepper, salt, and pepper in the bowl of a food processor. Pulse first to chop things evenly, then purÃ©e. While the machine is running, add the oil in a slow stream.
Pour over the shrimp and toss gently. Transfer to a zip-top bag. Refrigerate and marinate several hours or overnight for best flavor. Drain marinade and discard. Serve shrimp alone or with canapé toasts as an appetizer, or on leaf lettuce as an elegant first course!
NOTE: I prefer to use shrimp in the 16-20/lb size.